Rainbow Mason Jar Salad

https://www.bulletproof.com/recipes/eating-healthy/mason-jar-salad-recipe-2b/

Start to Finish: 50 minutes (20 minutes active)

Ingredients:

• 1/2 cup arugula
• 2 medium radishes, sliced
• 1/4 medium yellow squash, spiralized
• 1/4 cup butternut squash, cubed
• 1/4 cup organic blueberries
• 1 tablespoon avocado oil

Dressing ingredients:

• 1/4 medium avocado
• 2 tablespoons olive oil or Brain Octane Oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon filtered water
• 1 tablespoon cilantro leaves
• 1/4 teaspoon Himalayan salt

Instructions:

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a bowl, toss butternut squash cubes with avocado oil. Spread cubes on the baking sheet.
3. Bake butternut squash for 30 minutes, or until tender.
4. Prepare dressing: Combine all dressing ingredients in a food processor and blend until smooth.
5. In a large mason jar (such as the 32 ounce jar pictured here), layer salad ingredients from wettest to driest: radish, roasted butternut squash, yellow squash noodles, arugula, and blueberries.
6. Serve mason jar salad immediately with dressing, or store for up to one week.

Makes: Serves 1

Nutritional Information (Per Serving):

• Calories: 516
• Protein: 2g
• Carbs: 12g
• Fiber: 6g
• Sugar: 6g
• Net Carbs: 6g
• Fat: 49g
• Saturated Fat: 31g
• Cholesterol: 155mg
• Potassium: 599mg
• Iron: 8%
• Vitamin A: 80%
• Vitamin C: 45%
• Calcium: 8%